Katey's Kitchen

• 2 boneless, skinless chicken breasts, trimmed
• 1 package (15 ounces) refrigerated pie crusts
• 2 Tbl butter
• 1/2 large onion, finely chopped
• 3 Tbl flour
• 1/2 tsp dried thyme
• 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 – 1 bag (16 ounces) frozen mixed vegetables
• 1 cup(s) frozen southern hash browns
• 1 tsp salt
• 1/4 – 1/2 tsp black pepper
• 1 egg yolk
• 1 Tbl water

Preheat over to 425°. Place chicken in a large saucepan and cover with water. Bring to a boil, reduce heat and simmer until cooked through. Drain and set aside

Unroll pie crusts – place one in pie pan and roll out the other on a cutting board. Slice the unrolled crust into 12 pieces, set aside.

In large saucepan melt butter, add onion and cook until translucent, making sure not to burn the butter. Whisk in flour and thyme, stirring for 2 minutes. Add broth and heavy cream and cook on medium-low until thickened. Chop up the cooked chicken into bite-size pieces (I diced mine). Remove sauce from heat and add chopped up chicken, vegetables, and potatoes. Add salt and pepper, stirring thoroughly.

Spoon filling into pie pan. Arrange 6 of the pie crust strips (twirling as you do) on the top of the pie. Arrange the remaining 6 (twirling as you do) in the opposite direction. Pinch crust strips to pie crust in pan.

Beat the egg yolk and water and brush over the pie crust. Bake until crust is golden brown – approximately 45 – 55 minutes. Let stand 10 minutes before serving.

You can place a foil wrap around the edge of the pot pie if you want to cook it longer without burning the edges.

This recipe was adapted from a Great American Home Baking card.

• 3 TBL seasoned Panko bread crumbs
• 3 TBL grated Romano cheese
• 4 thin-sliced boneless skinless chicken cutlets
• 1 TBL olive oil, divided
• 1 (14.5 ounces) can diced tomatoes with Italian herbs, liquid reserved
• 2 cloves garlic, peeled and crushed
• 1 tsp balsamic vinegar
• 1/8 tsp red pepper flakes
• 3 TBL coarsley chopped fresh basil leaves
• 1/2 tsp sugar

Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.

Heat 1 1/2 tsp oil in 12-inch nonstick skillet over medium heat. Add half of the chicken and cook until golden and cooked through, 2-4 minutes each side. Transfer to plate; cover and keep warm. Repeat

Add drained tomatoes, garlic, vinegar, red pepper, 1/3 cup of tomato liquid and sugar. Cook 2 minutes, stirring occasionally until slightly thickened.

Remove from heat, stir in basil. Spoon sauce over cutlets and serve.

• 1 package (6 ounces) seasoned stuffing mix
• 8 boneless skinless chicken breast halves (4 ounces each)
• 1 TBL canola or vegetable oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 Swiss cheese slices, halved
• 2 TBL butter, melted
• 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
• 1/4 cup water

Preheat oven to 350°

Prepare stuffing mix according to package directions. Transfer to a greased 13x9x2 baking dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter

Combine soup and water; spoon over stuffing. Cover and bake for 40 minutes. uncover; bake 10-15 minutes longer or until chicken juices run clear.

Yield: 8 servings

*From Barbara Birk, Utah – Taste Of Home Magazine